Mazza Turns Morning Sourdough Into a Soccer Fundraiser

Field notes

Mazza operates from a home kitchen rather than a storefront, producing a few loaves at a time in one oven. The listed process runs from hand-mixed dough through an approximately eighteen-hour cold ferment to baking the following morning. Customers choose among plain, apple cinnamon, and walnut loaves, then specify a round boule or oval bâtard; pickup is free in El Paso and local delivery costs $5.